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Kidney Creole

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Ingredients
  Veal kidneys 2
  Vinegar 2 Teaspoon
  Rye flour 3 Tablespoon
  Skim milk powder 2 Tablespoon
  Oil 4 Tablespoon
  Onion 1 , chopped
  Green pepper 1 , diced
  Garlic 1 Clove (5 gm), minced
  Celery stalk with leaves 1 , chopped
  Tomato puree 1 Cup (16 tbs)
  Salt To Taste
  Savory 1 Pinch
  Thyme 1 Pinch
  Basil 1 Pinch
  Black pepper 1⁄4 Teaspoon, freshly ground
Directions

Cut 2 veal kidneys lengthwise.
Before washing, carefully snip white tissue out of kidneys, using a kitchen scissors; then wash with cold water, dice into 3/4 inch cubes and mix with vinegar.
Combine rye flour and skim milk powder.
Dredge kidneys in mixture, saute them in oil for about 5 minutes.
Lift out onto paper towel.
Using same pan, saute onion, green pepper, garlic and celery for about 5 minutes, adding more oil if necessary.
Add tomato puree, seasonings and simmer for 10 minutes.
Add kidneys and simmer for another 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Everyday

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4.315
Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1243 Calories from Fat 653

% Daily Value*

Total Fat 74 g113.5%

Saturated Fat 11.7 g58.7%

Trans Fat 0 g

Cholesterol 1340.3 mg446.8%

Sodium 1163.7 mg48.5%

Total Carbohydrates 80 g26.7%

Dietary Fiber 20.8 g83.2%

Sugars 23.1 g

Protein 73 g145.5%

Vitamin A 62.6% Vitamin C 295.9%

Calcium 20.2% Iron 116.6%

*Based on a 2000 Calorie diet

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Kidney Creole Recipe